Source: Journal of Functional Foods. Unidade: FZEA
Subjects: ENCAPSULAMENTO ELETRÔNICO, PROBIÓTICOS, ADJUVANTES IMUNOLÓGICOS, SISTEMA GASTROINTESTINAL
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MATOS JUNIOR, Fernando Eustáquio de et al. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction. Journal of Functional Foods, v. 54, p. 98-108, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.01.006. Acesso em: 03 nov. 2024.APA
Matos Junior, F. E. de, Silva, M. P. da, Kasemodel, M. G. C., Santos, T. T., Burns, P. G., Reinheimer, J. A., et al. (2019). Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction. Journal of Functional Foods, 54, 98-108. doi:10.1016/j.jff.2019.01.006NLM
Matos Junior FE de, Silva MP da, Kasemodel MGC, Santos TT, Burns PG, Reinheimer JA, Vinderola CG, Fávaro-Trindade CS. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction [Internet]. Journal of Functional Foods. 2019 ; 54 98-108.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.jff.2019.01.006Vancouver
Matos Junior FE de, Silva MP da, Kasemodel MGC, Santos TT, Burns PG, Reinheimer JA, Vinderola CG, Fávaro-Trindade CS. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction [Internet]. Journal of Functional Foods. 2019 ; 54 98-108.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.jff.2019.01.006
